4 Granola Recipes To Jump Out Of Bed For

June 29, 2018
by Rebecca Down Uncategorized

    The early bird catches…a big bowl of homemade granola.

    Making your own homemade granola at home is really easy, quick, and allows you to mix things up and add in the flavours you love (and cut out all the nasties you find in the shop bought stuff!).

    Here are four of the best homemade granola recipes that really are (quite literally) worth jumping out of bed for. Keep in an airtight container for up to a week.

    Pistachio & Olive Oil Granola


    • 3 cups rolled oats
    • 1 ½ cups raw pistachios, hulled
    • 1 cup coconut chips/flakes
    • 3/4 cup pure maple syrup
    • 1/2 cup extra-virgin olive oil
    • 1 tsp sea salt
    • 1/2 tsp ground cinnamon
    • 1/2 tsp ground cardamom


    1. Preheat oven to 150°C.
    2. In a large bowl, combine oats, pistachios, coconut chips, maple syrup, olive oil, salt, cinnamon and cardamom.
    3. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

    Chocolate & Sea Salt Granola


    • 3 cups gluten-free rolled oats
    • 1 cup pecans
    • 1/4 cup shredded coconut
    • 3 Tbsp coconut sugar
    • 1 tsp sea salt
    • 1/3 cup cocoa powder
    • 1/4 coconut oil
    • 1/2 cup maple syrup
    • 1/2 cup dark chocolate chunks


    1. Preheat oven 170°C.
    2. To a food processor (or mixing bowl), add the oats, nuts, coconut, coconut sugar, salt and cocoa powder. Pulse a few times (or stir) to combine.
    3. In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it’s a finer texture, but this is optional.
    4. Spread the mixture evenly onto a baking sheet and bake for 17-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
    5. Let cool completely. Then add chocolate chunks (optional). Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.

    Cranberry & Orange Granola


    • 3 cups old-fashioned oats
    • 1/2 cup pecans
    • 1/2 cup walnuts
    • 1/2 cup honey
    • 1/2 Tbsp vanilla
    • 1/2 Tbsp orange zest
    • 1/2 cup vegetable oil
    • 1 cup dried cranberries
    • 1 Tablespoon cinnamon


    1. Preheat oven to 160°C.
    2. Line a large baking sheet with either parchment paper or foil.
    3. Place the nuts and oats in a large bowl. Toss to combine.
    4. Place the honey, vanilla, orange zest, cinnamon and oil in a medium-size saucepan over low to medium heat.  Stir to combine.
    5. Heat the mixture bringing it up to a slow boil. Let it boil a minute or two, it will thicken slightly and coat the oats better.
    6. Pour the mixture over the oats in the bowl and stir to combine.
    7. Spread the mixture out in a single layer onto the baking sheet. Bake 20 minutes or until crispy and toasted. Stir once, halfway through baking.
    8. Place the sheet on a wire rack to cool. When cooled, add the dried cranberries or any dried fruit if using, stir to combine. Store in airtight containers.

    Maple & Macadamia Granola


    • 8 Tbsp maple syrup
    • 2 tsp vanilla extract
    • 2 cup rolled oats
    • 2/3 cup coconut flakes
    • 2/3 cup macadamia nuts
    • 2 Tbsp coconut oil


    1. Preheat oven to 150°C degrees.
    2. Line a large baking sheet with either parchment paper or foil.
    3. Mix all the ingredients together in a bowl. You can use a wooden spoon or your hands.
    4. Spread the mixture onto baking tray and bake for about 25 minutes or until golden.

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